Bean Smash (WFPBGF)
Prep Notes
Decide what kind of beans you wish to use, and follow the recipe and directions accordingly. The same process is applied by substituting 3 cups of beans drained and rinsed (if canned) for the beans indicated in this recipe. If you are using chickpeas (garbanzos), add 1/4 cup tahini (a sesame-seed paste) and increase the fresh lemon juice to 3 tablespoons.
Yields
About 3 cups
Ingredients
1-1/2 tablespoons minced garlic
1/2 teaspoon kosher or coarse salt
3 cups drained and rinsed canned white beans, such as great northern or cannellini
1/4 cup extra-virgin olive oil (use is optional or cut to 1/8 cup)
2 tablespoons fresh lemon juice (see note under "prep" if using garbanzos)
Ground rosemary, for garnish
Ground sage, for garnish
Directions
1. Place garlic and salt in a mortar and grind with the pestle until a coarse, grainy paste. Scrape into a large bowl.
2. Add the beans, olive oil (if using), and lemon juice. Use a potato masher to create a thick, smooth, creamy spread.
3. Scrape into a serving bowl or small plates and dust with the rosemary and sage before serving.
Notes
Tip: If yo don't have a mortar and pestle, process the garlic, salt, beans, and lemon juice in a food processor fitted with the chopping blake until fairly smooth. Scrape down the inside of the canister, then add the oil in a thin stream through the feed tube as the machine runs to create a rich spread.
Tip: If you've refrigerated the spread, let it come back to room temperature on the counter for up to 1 hour before serving the best flavor.
Credit
Adapted from The Blue Zones Solution